Directions

Preheat Oven & Prepare Flax Egg

1.  Preheat your oven to 170°C (or 170°F if that was the intended unit - please clarify if possible). In a small bowl, prepare the flax egg by mixing 1 tablespoon of flax meal with 2.5 tablespoons of water. Set aside for about 5-10 minutes to thicken.

Combine Wet Ingredients

1. In a large mixing bowl, add the ripe bananas and mash them well with a spatula or fork. Add the peanut butter, maple syrup, prepared flax egg, vanilla extract, and soymilk. Combine thoroughly until the mixture is smooth

Add Dry Ingredients

1. Sift in the oat flour, baking powder, and salt directly into the wet ingredients.

Mix Dough

1. Mix well with the spatula until all ingredients are just combined and a dough forms. Be careful not to overmix.

Fold in Add-Ins

1. Gently fold in the chopped mixed sunflower and pumpkin seeds, dried cranberries, and 1/4 cup of chocolate chips. Mix again to ensure the ingredients are nicely incorporated throughout the dough.

Scoop Cookies:

1.  Scoop approximately 2 tablespoons of the dough per cookie and drop onto a parchment-lined baking sheet. Repeat this process, spacing the cookies out, to make 6-8 cookies depending on the size of your baking sheet.

Shape Cookies

1. Using slightly wet fingers, gently press down and shape the dough mounds into cookie shapes.

Top & Bake:

1. Top the cookies with a few more chocolate chips, if desired. Bake in the preheated oven for 30 minutes, or until the edges are lightly golden and the cookies are set.

Cool & Enjoy

1. Allow the cookies to cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely.